My Mom’s Egg Masala
This is my mom’s specialty. Everyone in my family right from my brother to my hubby is fond of this dish. This is a simple quick recipe which goes very well with phulkas or rotis. My mom had learnt it from an aunty from the neighbourhood. This doesn’t have a very eggy flavour as some other egg recipes and hence is liked by many. I don’t know the real name of this dish and we all call it as my mom’s egg masala.
Ingredients:
- Eggs 3
- Onion 2 medium
- Tomatoes 3
- Ginger 1 inch piece
- Garlic 2 cloves
- Salt to taste
- Refined oil 1-2 tbsp
- Turmeric powder 1/4 tsp
- Red chilli powder 1-2 tsp
- Coriander powder 2-3 tsp
- Garam masala 1 tsp
- Peper powder 1 tsp
- Cumin seeds 1/2 tsp
- Coriander leaves 3-4 sprigs
Method:
- Chop the onions, ginger, garlic and the tomatoes finely. Wash and chop the coriander leaves finely.
- Heat oil in a heavy bottom non stick flat pan. Add the cumin seeds to it and saute the onions, ginger and garlic in it.
- When the onions turn golden in colour, add the salt and the other spices and roast them till the raw smell of the spices go off.
- Add the chopped tomatoes and cook them till its mushy and everything gets mixed with each other.
- Make small indendations on the masala ( as many eggs you have ) and make space to pour the eggs.
- Pour each egg into the cavity and sprinkle little salt and pepper powder on the egg.
- Cover and cook till the egg becomes firm. Slowly flip the egg and cook the other side too.
- Sprinkle finely chopped coriander leaves on top and serve hot with phulkas or rotis.
